Spoke to a friend about the merits of a liberal education tonight. Cannot recall how we got into the discussion as I remember we spoke at length about the Malaysian judicial system and the sudden shock some 1o yrs ago.
Anyway, I lamented on how the Spore education system had been too rigid in my time. I could not pursue a combination of Arts and Pure Science subjects. Why? I was forced to take all 3 sciences despite my absolute non interest in physics. Just because I wanted to take Biology. And was disallowed to take Geography because it belonged to the Arts faculty.
Fast forward 15 years, the ministry is encouraging the young to expand their horizons and take subjects that are not necessarily from their own faculty of specialisation.
Were we too advanced for the system that had cogs too heavy and huge to move with the times?
Too late, I found the liberalisation out of Singapore, and am thankful that I am well adjusted. I managed to pursue subjects like Philosophy and Biology as electives to my degree. It was interesting and no one batted any eyelid to the electives. In fact it was common to study electives that are completely out of faculty. As long as you fulfil the min core subjects, jump right in to take any subject you fancy, subject to timetable schedules.
So why am I discussing this here and now? I dont know, but just thought I'd like to chronicle that conversation and link it to that period of my life. Yummy.
Saturday, June 14, 2008
Aloo Gobi
One of my favourite vegetarian dishes is Aloo Gobi - an indian dish of spiced potatoes and cauliflower.
Easy to cook, and completely meatless - yay!
There are a couple of recipes to making aloo gobi, and the great thing about using indian spices in your cooking is that you get to vary the amounts of each spice until you get your fav version of it.
Here's mine :
Aloo Gobi - serves 3-4
2 potatoes - cut into 2 cm cubes
Garden peas - 1 cup
Cauliflower - 1 medium sized head, cut into flowrets
Carrot - 1 large carrot cut into 2 cm cubes
tomato paste - 1.5 tablespoons
1 large onion, thinly sliced into strips
Spices :
Cumin seeds - 2 teaspoons
Fennel Seeds - 1 teaspoon
Ground coriander - 1.5 teaspoon
mustard seeds - 1.5 teaspoon
turmeric powder - 2 teaspoons
cayenne powder - 1 teaspoon
Cooking :
1. Heat all spices on very low heat in a dry pan. Remove and set aside.
2. Heat 2 tablespoons of oil in pan.
3. Fry onions until soft and translucent.
4. Add potatoes, peas and cauliflower with 3 tablespoons of water. Cover to cook for 3 min.
5. Add spices to potatoes and cauliflower, mix well.
6. Add tomato paste to pot. Stir well.
7. Cover pot to cook and soften potatoes and cauliflower.
8. Add 1 teaspoon of sugar , stir well. Adjust with salt and pepper to taste.
Aloo Gobi is ready when the potatoes are soft.
Here's my recent attempt which turned out pretty decent.
Here's a close up - you can see the cumin and mustard seeds. I love the combination of mustard seeds and cumin!
Easy to cook, and completely meatless - yay!
There are a couple of recipes to making aloo gobi, and the great thing about using indian spices in your cooking is that you get to vary the amounts of each spice until you get your fav version of it.
Here's mine :
Aloo Gobi - serves 3-4
2 potatoes - cut into 2 cm cubes
Garden peas - 1 cup
Cauliflower - 1 medium sized head, cut into flowrets
Carrot - 1 large carrot cut into 2 cm cubes
tomato paste - 1.5 tablespoons
1 large onion, thinly sliced into strips
Spices :
Cumin seeds - 2 teaspoons
Fennel Seeds - 1 teaspoon
Ground coriander - 1.5 teaspoon
mustard seeds - 1.5 teaspoon
turmeric powder - 2 teaspoons
cayenne powder - 1 teaspoon
Cooking :
1. Heat all spices on very low heat in a dry pan. Remove and set aside.
2. Heat 2 tablespoons of oil in pan.
3. Fry onions until soft and translucent.
4. Add potatoes, peas and cauliflower with 3 tablespoons of water. Cover to cook for 3 min.
5. Add spices to potatoes and cauliflower, mix well.
6. Add tomato paste to pot. Stir well.
7. Cover pot to cook and soften potatoes and cauliflower.
8. Add 1 teaspoon of sugar , stir well. Adjust with salt and pepper to taste.
Aloo Gobi is ready when the potatoes are soft.
Here's my recent attempt which turned out pretty decent.
Here's a close up - you can see the cumin and mustard seeds. I love the combination of mustard seeds and cumin!
Try this at home if you're in the mood for no meats. :)
Friday, June 13, 2008
Resuming Routine
Been out of my running routine for a long while now. Esp after Trooper's arrival. Have been taking them for separate walks daily.
Trooper needs to be walked alone cos he gets all high and mighty with Bruno and Murray in tow. Gets arrogant and barks at people he doesn't like. So naughty!
When he's alone on walks, he gets all scared and worried, perpetually looking out for invisible attacks. Loud noises scare him, bikes scare him and the list goes on. He's so funny when he's edgy haha!
Have to say that he's improved a whole lot now from the first month I had him. No longer need a pinch collar to walk him. Phew.
My daily routine's to walk Trooper, come home, walk Bruno and Murray (cos they like each other's company) and they look so good together haha!
In all it takes a good 2-3hrs to walk them each day covering abt 4-5 km easily depending on my route.
By the time I'm done, I'm so poofed to do any running on my own.
Lately I've been out of my yoga routine too. So I can feel the lethargy creeping back. Toxins accumulating on my shoulders and joints, and hello to aches and pains.
How I miss my Bikram Hot Room!
Then I was inspired by Blur Ting's entry on how she resumed her running routine.
So today, after my 3 hour walk with the doggies, I went for my first run in probably 6 months. Yea! Did a 3km sprint and never felt better. Woohoo!!
After the run I sat in front of the gym mirror, and did my stretches. And could not resist some yoga poses too. Heard my shoulder blades creak, and felt my hamstrings tighten. Never felt better.
Hope I'll keep the momentum from today on. So tonight's the night to flush my ipod with running tunes! Yea!
Trooper needs to be walked alone cos he gets all high and mighty with Bruno and Murray in tow. Gets arrogant and barks at people he doesn't like. So naughty!
When he's alone on walks, he gets all scared and worried, perpetually looking out for invisible attacks. Loud noises scare him, bikes scare him and the list goes on. He's so funny when he's edgy haha!
Have to say that he's improved a whole lot now from the first month I had him. No longer need a pinch collar to walk him. Phew.
My daily routine's to walk Trooper, come home, walk Bruno and Murray (cos they like each other's company) and they look so good together haha!
In all it takes a good 2-3hrs to walk them each day covering abt 4-5 km easily depending on my route.
By the time I'm done, I'm so poofed to do any running on my own.
Lately I've been out of my yoga routine too. So I can feel the lethargy creeping back. Toxins accumulating on my shoulders and joints, and hello to aches and pains.
How I miss my Bikram Hot Room!
Then I was inspired by Blur Ting's entry on how she resumed her running routine.
So today, after my 3 hour walk with the doggies, I went for my first run in probably 6 months. Yea! Did a 3km sprint and never felt better. Woohoo!!
After the run I sat in front of the gym mirror, and did my stretches. And could not resist some yoga poses too. Heard my shoulder blades creak, and felt my hamstrings tighten. Never felt better.
Hope I'll keep the momentum from today on. So tonight's the night to flush my ipod with running tunes! Yea!
Tuesday, June 10, 2008
Whatever happened to reliable cheeseburgers?
Went to McDo's to get a quick dinner last night.
McDo's have been revamping their operational flows since sometime last year or possibly earlier. The roll out started in the city locations and have arrived at the heartlands.
1 : Develop McCafe - higher margin products. Up the hip and cool quotient to attract people to sip high end coffees at McDo's. Diversification from core business to compete in a different pie together with players like Starbucks and Coffee Bean.
2 : Streamline operational processes to that of a coffee joint. Take orders at counter, then move aside while another staff assembles the order. Counter staff are solely in charge of taking orders.
3: Production staff are cut further back from front counters to make space for McCafe concept - coffee bars, lounge chairs. Communication is aided by technology similar to that of Burger King's. Counter Crew and Kitchen Crew communicate through orders keyed into central system, and transmitted via a screen in the kitchen.
4. Kiosks are set up in the shop floor for customers to help themselves to condiments, straws and serviettes. To free counter staff to take orders faster. Clear the queues more quickly so that more revenue can be captured
So McDo's is my comfort food place, I admit. I dig their cheeseburgers and Large Ice Teas which have been my default orders whenever I have a need for comfort food. And I dig a nice warm cheeseburger with slightly melted cheese... oooh oooh yum yum!
But back to this neighbourhood McDos. My idea of a quick dinner at a FAST Food Restuarant faded quickly as I observed how they have changed the layout of the place.
Food production kitchen moved upstairs, detached from the crowds at the counter. There was a cctv camera at the counter for the staff to see one another. Communication was done via telephones and the computerised order system where all orders showed up on screen simultaneously in the kitchen and at the counter.
A fast moving belt like a huge clock kept revolving to move hot food orders from the kitchen upstairs to deposit at the counters downstairs.
I made my order with a counter staff who repeated my orders mechanically. No I am not complaining. This is Fast Food. Just give me what I want, the way I want it, FAST. Heck, I even prepare my change ahead of time to speed up your transactions.
But now, the counter staff waits for me to prepare payment as she does nothing. Another staff assembles the order for her. 1 counter, 2 staff.
I was told to move aside to wait for my cheeseburger as it was being prepared and sent on the revolving conveyor belt linking the system between 2 physical floors. But hey, there were 3 others also asked to "wait at the side" for their orders.
So there was another queue forming next to the counter queue. The staff continue to be busy staring into the order screen and scrutinising the receipts which they place on each customer's tray (or plastic bags for takeaways)
So the queue builds up. 2 queues for each counter. Could tell customers were getting confused. Which is the actual correct queue to buy the freaking burger?!
This process works well in places like Starbucks where the counters are designed specially to accomodate waiting in front of the bar. At McDos, no one factored in the waiting. Cos no one thought anyone needed to wait with this expensive high-end technology they invested gazillion$$ in. No, no space to wait, but wait we must.
And the total number of counters have been reduced from 8 counters to 3 in this new restaurant. Possibly because the new system is suppose to hasten operational processes, thus reducing the need for physical counters.
2 of 3 counters were operational last night. 4 queues snaked from the counter to the door, threatening to spill out to the walkways.
I got my tray of stuff, and turned left to reach the condiment kiosks cos apparently you serve yourself these days. I waddled through the crowds, fearful for the safety of my large ice tea. Could barely walk cos all you see are feet and more feet, no ground.
Reached the condiment counter which was filthy by any standard. Disappointing to see this at McDos. Thought this possibly could exist in other fast food chains, but not Mcdos. Ketchup and chilli sauces - spilled by careless users from the dispenser pump. Yea, no more indv packs, pump into small shallow plastic dishes. Squirt squirt splash splash. There were serviettes all over, and chilli sauce on the floor and upturned dishes of sauces all over the counter. I side stepped my way to get my stuff.
So you go green by saving resources used for indv packs of sauces. BUt hey, what about the useless plastic dishes that barely hold anything? McDos - look and learn from MOS please.
Oh well. Maybe they're getting used to the new system and layout. But still...
Anyway, got my ketchup straws and stuff, and had to waddle through the crowds AGAIN. Cos my table's at the other end of the restaurant. By then an impossible number of people have crammed into the area in front of the counters.
Made my way safely to the table seating area. Why they got such HUGE chairs for such a small space is beyond me. In a 8m x 6m area, there were 3 different types of chairs. All knocking into one another.
My cheese burger was cold. Like my Ice Tea. Another order of Big Mac was also cold. The cheese was not even melted to begin with. Looked like one of those slices from the fridge you slap onto your morning breakfast loaf. So it wasnt a case of hot food gone cold. It was not even hot to begin with.
Perhaps it was the kitchen equipment, or environment or whatever. But hey cold cheeseburgers are a HUGE turnoff! If a company cannot get the quality of its basic bread and butter products right, something is fundamentally, intrinsically wrong. If I cannot get a decent cheeseburger at McDos, where do I go? Tze Char stall in Geylang??!
I reflected on the layout of the new concept. Taking some 50% of floor space was a huge coffee bar for McCafe concept. Coffee machines and a big cake display. Giant lounge chairs to encourage lounging and free wifi.
Seriously, I wonder how many % of profits and revenue comes from this McCafe? Why the sacrifice of precious floor space for huge bulky lounge chairs?
I am not fm McDos and have never been. But this smells like a classic mgmt case study Drucker would have liked to use.
1. Diversification is good. Only if the fundamentals are sound.
Looks like McDos is trying to brew high class expensive coffee at the expense of making burgers, their bread and butter business. Are they confused? Is a cup of hot expensive latte excuse enough for cold sub-standard cheeseburgers?
2. Look , Listen, look and listen again.
Nothing beats seeing the real thing in action. Figures and Plans are only figures and plans.
The whiz kid managing McDos should seriously test out their business process and see how ridiculous the business plan looks in reality.
3. Adapt what is fundamentally sound for the business
Countries like Australia benefit from McCafe concepts because there is no lack of space, and there are McDo's a hop skip and jump away in densely populated areas. No competition for space in a land sparsely populated.
McCafe is designed to DRAW people to the store, linger and give life to the place. In Oz, burgers are no longer enough to sustain the business ( no people = no business ), and McCafe injects what's needed. There is enough room to accomodate coffee drinkers who linger over a single drink, and those who are in need of a quick good ol' hot McDos meal.
In land scarce Singapore, allocating some 40-50% of counter space to MaCafe and lounge seats eats into the core business of burgers and hot meals. Compound that with space-consuming seats which look good but serve little purpose.
I wonder what the revenue and profits are like for McCafe in the suburban areas. Is it in proportion to the allocated space?
I quote successful concepts in GWC where the cafe is distince from its basic operations. But look at the suburban malls in Yishun, Bt Batok to name a few. Just go see for yourself.
4. Communicate communicate communicate. Facilite communication and remove barriers.
To remove physical proxmity of its kitchen to front counter is a joke. The kitchen crew cannot communicate except via TV screens and telephones cos they are now located one floor above.
Who in the right mind has time to pick up the phone when he/she has 2 hands full of patties and sesame seed buns?
Floor managers cannot monitor food quality as easily, and staff cannot get a feel of the demand and rush for orders as they could before.
Counter crew are more focused scrutinising the order receipts than on the customers. Everyone now communicates via receipts and computer screens when in the past, a shout to the kitchen would be answered by the person directly responsible for burger production.
Whatever happened to removing barriers to communication? In this day and age where companies are showing more acceptance of instant messaging tools to facilitate collaboration and communication, McDos just physically removed all possible channels of communication between its sales and production people. Clap clap clap.
And all I wanted last night was a quick hot cheeseburger meal so I could watch Prison Break. Needless to say, I was 50 min late.
Oh and by the way, anyone wondered why they could not have moved the McCafe to the floor above, physically distinct and keep the kitchen close to the front counters?
And interestingly McDos is running adverts for recruitment. Cos now it takes 2 persons to man one counter. Just so they can scrutinise printed receipts, multi million dollar computer screens and telephones in a fast food outlet.
And don't tell me they welcome older workers cos I see none. Technology has handicapped the older workers who worked for yonks with them, and they are being phased out of the spanking new multi million dollar concepts.
Just because Kopi just isn't the same as a Latte or Hazelnut Low fat Cappucino
McDo's have been revamping their operational flows since sometime last year or possibly earlier. The roll out started in the city locations and have arrived at the heartlands.
1 : Develop McCafe - higher margin products. Up the hip and cool quotient to attract people to sip high end coffees at McDo's. Diversification from core business to compete in a different pie together with players like Starbucks and Coffee Bean.
2 : Streamline operational processes to that of a coffee joint. Take orders at counter, then move aside while another staff assembles the order. Counter staff are solely in charge of taking orders.
3: Production staff are cut further back from front counters to make space for McCafe concept - coffee bars, lounge chairs. Communication is aided by technology similar to that of Burger King's. Counter Crew and Kitchen Crew communicate through orders keyed into central system, and transmitted via a screen in the kitchen.
4. Kiosks are set up in the shop floor for customers to help themselves to condiments, straws and serviettes. To free counter staff to take orders faster. Clear the queues more quickly so that more revenue can be captured
So McDo's is my comfort food place, I admit. I dig their cheeseburgers and Large Ice Teas which have been my default orders whenever I have a need for comfort food. And I dig a nice warm cheeseburger with slightly melted cheese... oooh oooh yum yum!
But back to this neighbourhood McDos. My idea of a quick dinner at a FAST Food Restuarant faded quickly as I observed how they have changed the layout of the place.
Food production kitchen moved upstairs, detached from the crowds at the counter. There was a cctv camera at the counter for the staff to see one another. Communication was done via telephones and the computerised order system where all orders showed up on screen simultaneously in the kitchen and at the counter.
A fast moving belt like a huge clock kept revolving to move hot food orders from the kitchen upstairs to deposit at the counters downstairs.
I made my order with a counter staff who repeated my orders mechanically. No I am not complaining. This is Fast Food. Just give me what I want, the way I want it, FAST. Heck, I even prepare my change ahead of time to speed up your transactions.
But now, the counter staff waits for me to prepare payment as she does nothing. Another staff assembles the order for her. 1 counter, 2 staff.
I was told to move aside to wait for my cheeseburger as it was being prepared and sent on the revolving conveyor belt linking the system between 2 physical floors. But hey, there were 3 others also asked to "wait at the side" for their orders.
So there was another queue forming next to the counter queue. The staff continue to be busy staring into the order screen and scrutinising the receipts which they place on each customer's tray (or plastic bags for takeaways)
So the queue builds up. 2 queues for each counter. Could tell customers were getting confused. Which is the actual correct queue to buy the freaking burger?!
This process works well in places like Starbucks where the counters are designed specially to accomodate waiting in front of the bar. At McDos, no one factored in the waiting. Cos no one thought anyone needed to wait with this expensive high-end technology they invested gazillion$$ in. No, no space to wait, but wait we must.
And the total number of counters have been reduced from 8 counters to 3 in this new restaurant. Possibly because the new system is suppose to hasten operational processes, thus reducing the need for physical counters.
2 of 3 counters were operational last night. 4 queues snaked from the counter to the door, threatening to spill out to the walkways.
I got my tray of stuff, and turned left to reach the condiment kiosks cos apparently you serve yourself these days. I waddled through the crowds, fearful for the safety of my large ice tea. Could barely walk cos all you see are feet and more feet, no ground.
Reached the condiment counter which was filthy by any standard. Disappointing to see this at McDos. Thought this possibly could exist in other fast food chains, but not Mcdos. Ketchup and chilli sauces - spilled by careless users from the dispenser pump. Yea, no more indv packs, pump into small shallow plastic dishes. Squirt squirt splash splash. There were serviettes all over, and chilli sauce on the floor and upturned dishes of sauces all over the counter. I side stepped my way to get my stuff.
So you go green by saving resources used for indv packs of sauces. BUt hey, what about the useless plastic dishes that barely hold anything? McDos - look and learn from MOS please.
Oh well. Maybe they're getting used to the new system and layout. But still...
Anyway, got my ketchup straws and stuff, and had to waddle through the crowds AGAIN. Cos my table's at the other end of the restaurant. By then an impossible number of people have crammed into the area in front of the counters.
Made my way safely to the table seating area. Why they got such HUGE chairs for such a small space is beyond me. In a 8m x 6m area, there were 3 different types of chairs. All knocking into one another.
My cheese burger was cold. Like my Ice Tea. Another order of Big Mac was also cold. The cheese was not even melted to begin with. Looked like one of those slices from the fridge you slap onto your morning breakfast loaf. So it wasnt a case of hot food gone cold. It was not even hot to begin with.
Perhaps it was the kitchen equipment, or environment or whatever. But hey cold cheeseburgers are a HUGE turnoff! If a company cannot get the quality of its basic bread and butter products right, something is fundamentally, intrinsically wrong. If I cannot get a decent cheeseburger at McDos, where do I go? Tze Char stall in Geylang??!
I reflected on the layout of the new concept. Taking some 50% of floor space was a huge coffee bar for McCafe concept. Coffee machines and a big cake display. Giant lounge chairs to encourage lounging and free wifi.
Seriously, I wonder how many % of profits and revenue comes from this McCafe? Why the sacrifice of precious floor space for huge bulky lounge chairs?
I am not fm McDos and have never been. But this smells like a classic mgmt case study Drucker would have liked to use.
1. Diversification is good. Only if the fundamentals are sound.
Looks like McDos is trying to brew high class expensive coffee at the expense of making burgers, their bread and butter business. Are they confused? Is a cup of hot expensive latte excuse enough for cold sub-standard cheeseburgers?
2. Look , Listen, look and listen again.
Nothing beats seeing the real thing in action. Figures and Plans are only figures and plans.
The whiz kid managing McDos should seriously test out their business process and see how ridiculous the business plan looks in reality.
3. Adapt what is fundamentally sound for the business
Countries like Australia benefit from McCafe concepts because there is no lack of space, and there are McDo's a hop skip and jump away in densely populated areas. No competition for space in a land sparsely populated.
McCafe is designed to DRAW people to the store, linger and give life to the place. In Oz, burgers are no longer enough to sustain the business ( no people = no business ), and McCafe injects what's needed. There is enough room to accomodate coffee drinkers who linger over a single drink, and those who are in need of a quick good ol' hot McDos meal.
In land scarce Singapore, allocating some 40-50% of counter space to MaCafe and lounge seats eats into the core business of burgers and hot meals. Compound that with space-consuming seats which look good but serve little purpose.
I wonder what the revenue and profits are like for McCafe in the suburban areas. Is it in proportion to the allocated space?
I quote successful concepts in GWC where the cafe is distince from its basic operations. But look at the suburban malls in Yishun, Bt Batok to name a few. Just go see for yourself.
4. Communicate communicate communicate. Facilite communication and remove barriers.
To remove physical proxmity of its kitchen to front counter is a joke. The kitchen crew cannot communicate except via TV screens and telephones cos they are now located one floor above.
Who in the right mind has time to pick up the phone when he/she has 2 hands full of patties and sesame seed buns?
Floor managers cannot monitor food quality as easily, and staff cannot get a feel of the demand and rush for orders as they could before.
Counter crew are more focused scrutinising the order receipts than on the customers. Everyone now communicates via receipts and computer screens when in the past, a shout to the kitchen would be answered by the person directly responsible for burger production.
Whatever happened to removing barriers to communication? In this day and age where companies are showing more acceptance of instant messaging tools to facilitate collaboration and communication, McDos just physically removed all possible channels of communication between its sales and production people. Clap clap clap.
And all I wanted last night was a quick hot cheeseburger meal so I could watch Prison Break. Needless to say, I was 50 min late.
Oh and by the way, anyone wondered why they could not have moved the McCafe to the floor above, physically distinct and keep the kitchen close to the front counters?
And interestingly McDos is running adverts for recruitment. Cos now it takes 2 persons to man one counter. Just so they can scrutinise printed receipts, multi million dollar computer screens and telephones in a fast food outlet.
And don't tell me they welcome older workers cos I see none. Technology has handicapped the older workers who worked for yonks with them, and they are being phased out of the spanking new multi million dollar concepts.
Just because Kopi just isn't the same as a Latte or Hazelnut Low fat Cappucino
Tuesday, May 20, 2008
Anti Social Behaviour
Dogs and Cats are in the news again.
Recently someone wrote the the ST forum commenting on inconsiderate pet owners who do not leash their dogs in public, and seat their pets on chairs/tables in public places eg seat their pooches on the chairs of eateries.
I am a big supporter of the cause that all pets should be an integral part of the family, and should be allowed to participate in as many activities as reasonably possible. I applaude pet owners who take the effort to bring their pets out to dine (where possible) and bring their pets out to the beach or other social places.
Unlike packing kids into the car, an outing to the beach for dogs involves a massive cleaning up effort after the outing. But it's all worth it :)
What I do not understand are pet owners ( in this case dog owners ) who CARRY the pets all over the place, afraid of getting their pretty paws dirty, and park their pets onto dining chairs of eating establishments. I have seen this happen at a Chinese Muslim (ie certified Halal) eatery.
What is wrong with these people?!
It comes as no surprise that these pet owners incur the wrath of the rest of the community by their selfish acts of ignorance. The non pet-owning community by far generalise us pet owners as a self-centered bunch who leave pet poop all over the place, are inconsiderate of their pet's behaviours and are in general self-serving in their own interests. (ie i sit my dog/cat wherever I like since I am paying, so shove it! )
Dogs are meant to be walked. Some dogs have succeeded in getting their owners to do the job for them. Dog walks owner hahaha.
Dogs are meant to be seated next to the owner in a controlled manner, NOT on the chair. If you are worried dirtying the dog, leave it at home. Dogs are NOT meant to dine at the same table (or chair) as its owner.
Dogs are meant to be controlled. If you cannot control your pooch, leave it at home until it graduates from puppy obedience.
I am a strong proponent that dogs should be integral to an owner's lifestyle. Dogs should not be treated like books on a shelf, browse when needed.
But surely an owner has a responsibility to ensure that the pet behaves properly when in public, and is not a nuisance to the community when brought out of its home. Surely no parent want his/her child to be looked upon with disdain when out in public. What's the difference with pets?
Dog owners, stop letting your dog walk you. Or walk all over you.
Please pick up the poo from your pet, whether there are people looking at you is not relevant.
Do not allow your dog to roam in public without a leash. Be sensitive to communities that have an aversion to dogs / or other pets.
NEVER allow your dog to sit on chairs or tables in public. If you are concerned about dirtying Fido's fur, leave him at home. You know how clean Fido's bottom is, the general public doesn't and won't care to know.
Stop anti-social behaviour that puts a bad name on the rest of the dog-owning community.
Recently someone wrote the the ST forum commenting on inconsiderate pet owners who do not leash their dogs in public, and seat their pets on chairs/tables in public places eg seat their pooches on the chairs of eateries.
I am a big supporter of the cause that all pets should be an integral part of the family, and should be allowed to participate in as many activities as reasonably possible. I applaude pet owners who take the effort to bring their pets out to dine (where possible) and bring their pets out to the beach or other social places.
Unlike packing kids into the car, an outing to the beach for dogs involves a massive cleaning up effort after the outing. But it's all worth it :)
What I do not understand are pet owners ( in this case dog owners ) who CARRY the pets all over the place, afraid of getting their pretty paws dirty, and park their pets onto dining chairs of eating establishments. I have seen this happen at a Chinese Muslim (ie certified Halal) eatery.
What is wrong with these people?!
It comes as no surprise that these pet owners incur the wrath of the rest of the community by their selfish acts of ignorance. The non pet-owning community by far generalise us pet owners as a self-centered bunch who leave pet poop all over the place, are inconsiderate of their pet's behaviours and are in general self-serving in their own interests. (ie i sit my dog/cat wherever I like since I am paying, so shove it! )
Dogs are meant to be walked. Some dogs have succeeded in getting their owners to do the job for them. Dog walks owner hahaha.
Dogs are meant to be seated next to the owner in a controlled manner, NOT on the chair. If you are worried dirtying the dog, leave it at home. Dogs are NOT meant to dine at the same table (or chair) as its owner.
Dogs are meant to be controlled. If you cannot control your pooch, leave it at home until it graduates from puppy obedience.
I am a strong proponent that dogs should be integral to an owner's lifestyle. Dogs should not be treated like books on a shelf, browse when needed.
But surely an owner has a responsibility to ensure that the pet behaves properly when in public, and is not a nuisance to the community when brought out of its home. Surely no parent want his/her child to be looked upon with disdain when out in public. What's the difference with pets?
Dog owners, stop letting your dog walk you. Or walk all over you.
Please pick up the poo from your pet, whether there are people looking at you is not relevant.
Do not allow your dog to roam in public without a leash. Be sensitive to communities that have an aversion to dogs / or other pets.
NEVER allow your dog to sit on chairs or tables in public. If you are concerned about dirtying Fido's fur, leave him at home. You know how clean Fido's bottom is, the general public doesn't and won't care to know.
Stop anti-social behaviour that puts a bad name on the rest of the dog-owning community.
Saturday, May 10, 2008
Lazy afternoon
Trooper in a contemplative mood. One of the rare moments he is not actively jumping or walking around the house.
Friday, May 9, 2008
The Journey IV
Long woke up in the sweltering heat. He wiped his brow and felt the tender area at his ear. It was hurting again.
Scratching his neck, arm and legs, he got up from his thin mattress, folded into half and slid it under the bed. He checked carefully for any bugs that might be crawling around the floor as he suspected that was the source of his persistent itch. The occupants had gone out early for their shift at the construction site. "That's good" he thought as he knew he would be able to use the bathroom without the hassle of queuing for more than 1 hour for his turn.
Long was working the night shift today, and it was only 11am in the morning. He had reached home at 2am last night after his night shift ended at 12mn. The cab ride he took with 3 other co-workers took him to various other places in Singapore he had never seen, and he was the last to alight.
4 months have passed since Long's arrival into Singapore. He had only ever ventured out to take a bus and MRT to his workplace and home. The other place he knew of was to the supermarket 4 blocks away to buy bread and instant noodles. And he had to buy the more expensive cup noodles instead of the packet noodles as he was instructed by the agent not to do any cooking in the dormitory.
Long washed up and opened his luggage bag for his loaf of bread. He ate what was left of the remaining 2 pieces and washed it down with some tap water.
Looking at his room shared with 7 other workers, he thought about his village back home, and longed for the fresh air of the fields. Here, his room mates, all construction workers smoked and drank in the hall way and at times in the room. The bedding provided was thin, dirty and smelled of stale perspiration mixed with cheap cigarette smoke.
For the past 4 months, Long had been living out of his suit case as there was no room to hang his clothes. The room was small and housed 3 double bunk beds. Long and 1 other worker slept on the floor at night. Long made sure he locked his suit case in case anything was stolen while he slept. Meals were expensive in Singapore, each meal costing easily $4 ached Long painfully. He tried to eat only 1 meal per day while at work, and sustained himself on bread while at the dormitory. He yearned for some fragrant white rice and vegetables from his home.
He felt a tickling sensation in his ear, and pressed the tender area gently. It hurt badly. Long felt some liquid ooze from his ear, and thought that it smelt off. Long suppressed a small wave of panic. What if a bug had crawled from the bed into his ear at night? Would he go deaf? How much would a visit to the doctor cost here? Oh no...
Long tried to nap, but the persistent ear ache would not go away. In the sweltering heat of the room, the concoction of pain and stale odours made Long feel giddy. Was it fever?
Long got up, dressed for work and left for his work place. He arrived 2 hours ahead of schedule. In fact, Long was never late for work. Partly because he knew being early for work was about the only thing he could do better than his co-workers, and partly because he wanted to escape from the oppressive dormitory environment.
************************
"It's an infection of the outer ear, and should clear up after a week to ten days. In the mean time, no swimming, no contact with water for the affected part. Use cotton wool while in the shower. Avoid baths." Dr Lingam advised Lucy.
Lucy repeated this in Mandarin to Long who nodded silently. Long then asked Lucy there was any bug found in his ear. Lucy translated this to Dr Lingam who smiled and said, no no there were no bugs, not to worry. Just a minor infection. Remember to complete the antibiotics, and take the paracetamol if the fever persists.
Long wanted to show his bed bug bites on his back, shoulders, arms and legs to the Doctor, but hesitated. He didn't want to appear rude or demanding as he didn't know if he could ask this many questions. He hoped they would subside soon so he would not have to live with the itch.
As Lucy and Long walked back from the clinic to their work place, Lucy asked in mandarin "Why didn't you see a doctor about your infection?" Long explained that he didn't know how much it would cost, and also he was worried about what to say to the doctor. "My English is bad." Long said.
Lucy smiled "There are many doctors who can speak mandarin too" and then she stopped. What if Long met with Dr Lingam by himself? How would Dr Lingam or Long cope with each other? That would make an interesting doctor-patient relationship.
Back at the staff room, Lucy made Long write down in mandarin the dosage and frequency of administrating his medication. She also helped him report his Medical leave to his supervisor, and processed the medical claim of $25 from the company.
Long noted all this in his notebook, and was relieved that there were no bugs in his ear. He had heard that these bugs will live in one's head and cause one to lose their minds when they grow old by singing high pitched tunes constantly. Long still had to look after his parents and little sister, and did not want to lose his mind. No, Long had to be strong.
Long thanked Lucy profusely for her help. If not for Lucy who detected Long's pale lips at work, he may have had to live with the bug in his head for a long time.
"How are things for you so far? Have you settled into your dormitory nicely?" Lucy asked
Long went on to tell her about how 24 people share 3 bedrooms and 2 bathrooms in the rented HDB flat. And how these workers from different countries speak different languages, smoked and drank in the rooms, and how they fought to use the bathroom daily. Some used camping burners in the room to make their own meals as they could not afford to eat out, adding to the smell of the already squalid living conditions.
"Have you considered moving out?" Lucy asked, apparently taken aback by what she heard.
"I've paid 3 months deposit to the agent already, so I'll have to stay here. Besides I don't know how to go about getting another apartment." Lucy did the maths and realised that Long had been paying far too much at $250 per month for a floor space to share with 7 other people in the room.
Long needed money if he were to move out on his own, and he would do best if he could pool together 3 others to share a room with him. And he needed money to pay deposit for rental as well as agent fees. Earning $1000 per month doesn't leave Long with much savings at all.
Suddenly what the demi-goddess said to him back in China hit him hard. But he felt cushioned against the impact as he had been warned. But little did he expect his living conditions to be so bad, it was worse than his village back home. And he craved for a good decent meal too.
"Have you called home lately?"
"Yes, I called my parents when I reached Singapore."
"What about lately? Xing and the others have been calling home nearly everyday. Don't you miss your family?"
" No need, as long as they know I am safe, I will work hard, that's ok. Not good to let them worry about me."
Long was steely about his stance on calling home even though he knew that calling rates for long distance call was extremely cheap here in Singapore. It costs something like 5 cents a minute or possibly less. Xing and Jiang would know all the rates quite well.
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